Cookie Day

I'm gearing up for our annual Cookie Day. 

 My mom, my sister, georgia and myself 

get together for two days  of

 pure baking

 flying flour

rolling dough and 

 slinging cookies.

We share dozens of cookies that we have each made at home, 

and bake strictly sugar cookies together. 

Christine and I do most of the rolling and cutting.

Georgia is queen of decorating the cookies. 

Mom is happy we are under her roof.

We fill dozens of tins, 

drink lots of coffee and laugh a lot.

 It's a sweet tradition.

Checking my pantry for this staple, 

my favorite vanilla extract.

Find it at food shops or williams-sonoma

gifts to give workshop 2012

Just home and brushing off the glitter 

from this very festive workshop.

Beautiful gifts made by

many small hands. 

little kids with big color

                         Yep! I'm thinking I may need something 
                     like this funky chunky color myself.  

 Pics from this 

blog full of great stuff.  

morning light

One of my favorite times in the studio 

is early morning.

 There is nothing like 
the light that shines in 

and makes my heart sing. 

sparkling cookies from the Purl Bee

Sparkling Coin Cookies

(adapted from the Icebox Butter Cookies in Martha Stewart's Baking Handbook)

Makes approximately 5 dozen

Ingredients:

2 Sticks unsalted butter, room temperature

3/4 cup granulated sugar

1 large egg

1 teaspoon almond extract

2 1/2 cups plus 2 tablespoons sifted all-purpose flour (or whole wheat flour)

1 teaspoon salt

1/2 cup sanding sugar of each color for rolling

You will also need:

Parchment paper

Electric mixer

To make cookies:

With electric mixer, beat butter and sugar until fluffy.  Add egg and almond extract and mix to combine.  Add flour and salt and mix on low until combined.

Divide dough into quarters and roll each piece into a log approximately 1 1/2 inches in diameter.  Wrap each log in parchment and refrigerate until firm.  If freezing, wrap well in plastic and parchment.

Preheat oven to 350 degrees.

Line baking sheets with parchment.  Let dough stand at room temperature until soft enough to slice, but firm enough that it won't lose it's round shape when cutting.  Roll logs in sanding sugar until they are thoroughly coated and slice into 1/4-inch-thick rounds.  Place the rounds approximately 1 inch apart on baking sheets. Bake for 15-20 minutes until slightly golden on edges and bottoms.  Remove and place on cooling racks.

We used Martha Stewart's Icebox Butter Cookie recipe and substituted almond extract for the vanilla extract.  We like that you can make this dough ahead and keep it in the freezer for up to three weeks before baking it.

 the purl bee features a holiday cookie every year, 
take a minute and check their archives for past deliciousness.

brown paper packages tied up with string...

I made these accordion books 
 for my family last year,

filled with photographs of my 
children, niece and nephews.

I love love love them,

 they are simple & sweet.  

You can find one

 for yourself 
and a friend 
here in my Etsy shop!

My Favorite Things - Julie Andrews

AND you can be like me and 

hum this song the entire day!

4's class

What's more fun than a 4's class at Beehive?

This group gets me every week.

They are so on top, non stop and into everything.

They remind me to laugh.

And we laugh alot.

great love

                                                                          found  here

finn-luc-sam

Sewing up special order name garlands,
wool felt on imported cotton ribbon.

in your pocket sister

                                 found here

feathers&turkeys&teepees

Yesterday's open studio was filled 

with feathers, turkeys and teepees..

oh yeah, and really happy kids making great art!

Psst! check out these giveaway goodies

 

Seriously folksies, THIS is a great giveaway. 

Discover Paper has put together a ginormous holiday gift guide

 and outta sight giveaway.

My favs-

 the Retro calendar, 

 the Uppercase subscription and 

 coolie watercolor postcards.

Check it out for yourself at 

discover paper's holiday guide, 

and while your there peruse the blog, 

chock- full of great ideas and inspiration.  

                     YAY!

Blueberry Coconut Pecan Breakfast Cookies

Blueberry Coconut Pecan Breakfast Cookies

1 1/2       cups gluten-free rolled oats

1             cup unsweetened coconut flakes 

1             tablespoon golden flaxmeal

1/2          teaspoon salt

3/4          cups coarsely chopped pecans

1/2          cup dried blueberries

3             very ripe bananas, mashed

1/4          cup coconut oil, warm enough to be liquid

1             tablespoon agave nectar

1             teaspoon vanilla extract

Cooking spray

Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.

Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

Yield: about 15 cookies.
 I'll swap out the blues for dried cherries or cranberries..
 otherwise looks like i'm off to shop and make these this afternoon.

Grab your recipe right here